Directions

Place shrimp on paper towels and pat dry, for better browning.

Heat 1 Tbsp. oil in a large non-stick skillet over medium-high heat. Add shrimp and red pepper flakes. Sprinkle lightly with salt and pepper, if desired. Cook 3 minutes, stirring frequently, or until opaque in center. Set aside on a separate plate.

Heat remaining oil in same skillet. Cook bell pepper 3 minutes, stirring frequently, or until beginning to brown. Add peaches with peach syrup; bring to a boil over medium-high heat and cook 5 minutes or until slightly thickened and bell peppers are tender-crisp.

Stir in shrimp and ginger and cook 1 minute to heat through. Remove from heat, and sprinkle with cilantro. Serve with lemon wedges over hot cooked rice or couscous, if desired.